Effect of roasting processes on some properties of sesame and sesame paste: Rheological, color, textural and moisture adsorption | Kavurma işleminin susamın, tahinin bazı özelliklerine etkisi: Reolojik, renk, dokusal ve nem soğurma
2005
Kahyaoğlu, T., Gaziantep Univ., Faculty of Engineering, Gaziantep (Turkey). Div. of Food Engineering
English. Sesame seeds were roasted using conventional method at 120, 150, and 180°C for 120 min. The changes occurred in the moisture content, color values and textural properties (hardness and fracturability) of sesame seeds were simulated using exponential, kinetic and polynomial models for conventional roasting.
Show more [+] Less [-]Turkish. Susamlar geleneksel kavurma yöntemi kullanılarak 120, 150 ve 180°C sıcaklıklarda 120 dakika süre ile kavruldu. Geleneksel kavurma sürecinde susamın nem, renk ve dokusal (sertlik ve kırılganlık) özelliklerinde meydana gelen değişimler, üssel, kinetik ve polinomal eşitliklerle modellendi.
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Bibliographic information
This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)